Recipe: Delicious Sauted Kale Topped with Poached Egg + Crispy Chorizo

Sauted Kale Topped with Poached Egg + Crispy Chorizo. Sautéed Kale with Chorizo and Crispy Garlic. Get the best of MyRecipes in your inbox. You'll notice that kale is mentioned first in the title, and that's no mistake.

Greens such as kale can sometimes be bitter, but when prepared correctly—such as in this chorizo and garlic recipe—they make for a savory comfort food. The kale essentially cooks until it turns black and is crispy at the edges, and it has become one of my favorite things to eat. But when it's beefed up with toasted bread crumbs and crispy pancetta, and when it's topped with a poached egg or served over creamy polenta, it starts becoming a meal. You can have Sauted Kale Topped with Poached Egg + Crispy Chorizo using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sauted Kale Topped with Poached Egg + Crispy Chorizo

1. Prepare 1 of Handful of Baby Kale (organic, pre-washed).
2. It's 2 of poached eggs.
3. Prepare 1/4 cup of Spanish Chorizo Cold Cuts (lardons).
4. You need 1/4 cup of Honey Lime vinaigrette + Tb mayo.
5. You need 1 tbsp of Chihuahua cheese (optional).
6. Prepare 1 of Cilantro garnish.

Something different with a simple egg, loving food is what i do. Food is my oyster and you are my world. with sautéed kale, crumbled feta, beetroot hummus, avocado & dukkah on multigrain toast with a poached egg. eggs to your liking with has browns, bacon, mushies, spicy chorizo & relish. We use top quality egg based pasta & our base stock for risotto contains both butter & onion. Try Bobby Flay's simple Sauteed Kale recipe from Food Network.

Sauted Kale Topped with Poached Egg + Crispy Chorizo step by step

1. Poach Eggs.
2. Pan fry chorizo lardons until lightly crisp.
3. Prepare dressing by adding the mayo to the vinaigrette + freshly cracked pepper.
4. Add handfuls of Baby Kale, pull off the heat before kale wilts considerably, and add dressing.
5. Plating: Kale base, poached eggs on top, sprinkle of chihuahua cheese (optional), cilantro garnish.

For a pop of flavor, add a splash of red wine vinegar at the end. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. A simple way to cook kale without losing the color or nutrients of kale. Stack kale leaves with stems removed on top of each other and roll up like a rolled newspaper then shred.